I've been eating buckwheat since I am a little girl. Why? It's a grain that is often consumed in Eastern Europe, and being that my mother's side is from Poland, I ate buckwheat, also known as kasha, a lot. I love the nutty and hearty flavor, and it's a great alternative to rice and quinoa. I use buckwheat in a ton of my recipes, as it's extremely high in fiber, magnesium and vegeterian protein. It's a very warming and comforting food, and that's why I like it! I decided to take a spin on my usual warm buckwheat dishes and make a colder type salad using sprouted grains and some avocado.
Sprouted grains are possibly going to become the new kale. According to Ayurveda, the healthiest foods for your body are ones that are easiest to digest. Sprouting simply means soaking in water. Sprouting grains, nuts and seeds is so incredibly healthy because they become much easier for the body to digest, as the complex sugars, fats and starches are broken down. It also increases their nutritional value, by a lot. Nutrients such as proteins, calcium and iron are sometimes more than doubled, and you didn't even have to add any spices or oils!
What to sprout? Nuts such as almonds, Brazil nuts, walnuts, hazelnuts, and cashews. Grains such as quinoa, chickpeas, rice and buckwheat. Seeds such as sunflower seeds , lentils, and pumpkin seeds.
How to sprout? Soak nuts, grains or seeds in warm water over night. Rinse and dry.
1 cup buckwheat
3/4 cup sprouted grains/beans/nut mix
2 tbsp tahini
1 tbsp lemon juice
1 tsp sea salt
1 tsp turmeric
1 tsp cumin
1 tbsp extra virgin olive oil
Cook the buckwheat in 2 cups of water for about 15 minutes, just until the water is absorbed. Mix in sprouted grains, tahini, lemon, sea salt, turmeric, cumin and olive oil. Top with chopped avocado.